Foxnut
Makhana (Foxnut), also known as Gorgon Nut, is grown in India, Korea, Japan and Russia. It comes from the lotus seeds. Foxnut (Makhana) can be mixed with vegetables, popped like corn and made into yummy porridge. Makhana has been proven to be high nutrients food which is rich in medicinal properties and good for daily health diet. The nutrients contained are vitamin, minerals and fibers.
It is extensively grown in marshy wetlands, tanks, ponds and lakes, and harvested for its seed. Other common names include prickly water lily seeds, popped lotus seeds, foxnut or gorgon nut.
Makhana is a high value commodity commercially cultivated only in Bihar and certain parts of eastern India. Besides this, it is grown as a natural crop in Madhya Pradesh, Rajasthan, Jammu & Kashmir, Tripura and Manipur.
-
Botanical Name
Euryale Ferox -
Rich In
Calcium, Protein & Antioxidants -
Common Uses
Roasted Snack, Sweets, Fasting Food -
Health Benefits
Supports Heart Health, Aids Digestion
Makhana is unique because it is
Low in fat and high in carbohydrates which makes it nutritionally distinct from other nuts. Highly rich in protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron and zinc. Better than dry fruits like almonds, walnuts, coconut and cashews in terms of sugar, protein, ascorbic acid and phenol content.
Significantly lower in the glycaemic index than most high carbohydrate foods like rice or bread. Known to contain kaempferol, a natural flavonoid also found in coffee (which prevents inflammation and ageing) and are high on phyto-nutrients (disease fighting nutrients) including alkaloids, gallic acid, saponins. 100 grams Makhana (fox nuts) contains 350 calories from which 308 calories come from carbohydrates and 39 calories from protein content. It has an insignificant amount of fats and no trans-fat. Moreover, it is high in potassium and provides a little amount of calcium.
Premium Range of Makhana – For Every Taste & Requirement
We offer a wide variety of Makhana products to suit diverse needs — from packed and loose Makhana to specialized grades like Lawa (high quality), Murra (mixed quality), and Thurri (low quality). Whether you’re sourcing for retail, wholesale, or export, our selection guarantees freshness and quality with every batch.
Our packaging is fully customizable to meet your specific requirements. We provide packaging options in 1.00 kg, 8 kg, 10 kg, and 12 kg depending on the grade of Makhana. Each pack is sealed in a freshness bag to maintain hygiene and ensure a longer shelf life, preserving the natural crispiness and nutritional value of the product.
Makhana is known by many names around the world. In English, it is referred to as Foxnut, Gorgon Nut, Lotus Seeds, or Prickly Water Lily. Other names include “Hasu no mi” in Japanese, “Ga-si-yeon” in Korean, “Semilla de loto” in Spanish, and “Qian Shi” in Chinese — reflecting its global recognition as a healthy and versatile superfood.
From Pond to Pack – The Traditional & Modern Journey of Makhana
The cultivation of Makhana begins with careful field preparation in December, followed by pond selection and cleaning in January. Seeds are sown between February and March, and plant maintenance takes place over the next 30 days — including water level control, weed management, and pest/disease care. By May to July, flowering and fruit formation occur. From August to November, mature fruits are collected from the pond bed with great care.
Once harvested, seeds are separated from the fruit (decortication), then washed thoroughly using fresh water and dried under the sun. These raw seeds may be stored or directly graded into 16 categories based on diameter. Seeds are traditionally roasted in iron pans at 300°C and manually popped using wooden mallets. The popped Makhanas are then cleaned through manual winnowing and hand-picking to maintain premium quality.
After cleaning, the popped Makhanas are further graded into four categories using sieves. They are then roasted again in hot air blowers for 30 minutes to make them extra crunchy and to remove residual moisture. The final step is flavouring — where Makhanas are seasoned with spices and oil. These are then packed using automatic and semi-automatic machines into various packet sizes and finally boxed for distribution and shipping.
